Irresistible Pumpkin Gnocchi: A Cozy Fall Delight

Pumpkin gnocchi is like a warm hug on a chilly autumn day, with its pillowy texture and rich flavors that dance on your taste buds. Imagine sinking your teeth into a tender morsel that captures the essence of fall, infused with nutty pumpkin and a sprinkle of earthy sage. The aroma wafts through your kitchen, inviting friends and family to gather around the table, eager to indulge in this delightful dish.

Every time I whip up pumpkin gnocchi, it feels like an event. Whether it’s a cozy Sunday dinner or an impromptu gathering with friends, the laughter and compliments are as abundant as the gnocchi itself. It’s one of those recipes that evokes heartwarming memories, making it perfect for any occasion when you want comfort food that impresses.

I remember one Thanksgiving when my cousin tried my pumpkin gnocchi for the first time; his eyes lit up like he had discovered gold in the kitchen!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use about 1-2 cups for texture; sifted flour helps create lighter gnocchi.

• Pumpkin Puree: Go for canned organic puree or homemade; it’s creamy and full of flavor.

• Eggs: Two large eggs act as a binder, adding richness and moisture to the dough.

• Sage Leaves: Fresh sage elevates the dish with its earthy aroma; chop finely for maximum flavor.

• Salt: A pinch enhances all flavors; don’t skimp on this essential ingredient!

• Pepper: Freshly ground black pepper adds just enough bite; adjust according to your taste.

• Parmesan Cheese: Grated cheese gives a nutty finish; use fresh if possible for better flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all your ingredients on the counter. This ensures you have everything ready to go when mixing your dough.

Make the Dough: In a large bowl, combine pumpkin puree, eggs, salt, and pepper until smooth. Gradually add flour while mixing until a soft dough forms.

Knead Gently: On a floured surface, knead the dough lightly until smooth but do not overwork it—this keeps your gnocchi tender.

Shape Your Gnocchi: Divide the dough into sections and roll each into long ropes about 1 inch thick. Cut into bite-sized pieces using a sharp knife.

Create Classic Indentations: Use the back of a fork to press gently on each piece of gnocchi—this helps sauce cling beautifully when served.

Cook Your Gnocchi**: Bring salted water to boil in a large pot. Drop in gnocchi carefully; they are done when they float (about 2-3 minutes). Remove with a slotted spoon.

Now that you have mastered this delightful pumpkin gnocchi recipe, get ready to impress everyone at your next gathering! Enjoy serving them with melted butter and crispy sage leaves for an extra touch of indulgence.

You Must Know

• Pumpkin gnocchi offers a delightful twist on classic pasta
• The rich flavor and soft texture create a perfect comfort dish, especially during fall
• Don’t forget to pair it with a sage butter sauce for an unforgettable experience

Perfecting the Cooking Process

Start by boiling your potato and pumpkin mixture until tender. Then, mash thoroughly, mix in flour and egg, and shape your gnocchi. Boil them until they float—this is when they’re perfectly cooked and ready for saucing.

Add Your Touch

Feel free to swap in sweet potatoes for an extra kick or add spices like nutmeg for a warm flavor boost. Experimenting with different sauces like marinara or pesto can also elevate your dish to new heights.

Storing & Reheating

Store leftover pumpkin gnocchi in an airtight container in the fridge for up to three days. To reheat, simply sauté them in a skillet with butter until warmed through for that freshly cooked taste.

Chef's Helpful Tips

• Use starchy potatoes like Russets for the best texture in your gnocchi
• Make sure not to overwork the dough to keep it light and fluffy
• A sprinkle of flour on your work surface can prevent sticking during shaping

Creating these little pillows of goodness brings back memories of my grandmother’s kitchen, where we’d gather around her table, laughing as we rolled out the dough together—those were the days when everything felt simpler and more delicious.

FAQ

What is pumpkin gnocchi made of?

Pumpkin gnocchi consists of mashed pumpkin, potatoes, flour, and egg.

How do I know when my gnocchi are done cooking?

Gnocchi are ready when they float to the surface of boiling water.

Can I freeze pumpkin gnocchi?

Yes, you can freeze uncooked gnocchi; just place them on a baking sheet first.

Print

Pumpkin Gnocchi

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the warmth of fall with homemade pumpkin gnocchi, a comforting dish that combines the sweet richness of pumpkin with aromatic sage. This delightful recipe is easy to prepare, making it perfect for weeknight dinners or festive gatherings. With its pillowy texture and vibrant color, pumpkin gnocchi is sure to impress your family and friends.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: Serves approximately 4
• Category: Main
• Method: Boiling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour, sifted
• 1 cup pumpkin puree (canned or homemade)
• 2 large eggs
• 10 fresh sage leaves, chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Gather all ingredients on your counter for easy access.
2. In a large bowl, mix pumpkin puree, eggs, salt, and pepper until smooth. Gradually add flour while mixing until a soft dough forms.
3. On a floured surface, knead the dough gently until smooth, being careful not to overwork it.
4. Divide the dough into sections and roll each into ropes about 1 inch thick. Cut into bite-sized pieces.
5. Press the back of a fork into each piece to create classic indentations for sauce adherence.
6. Boil salted water in a large pot; add gnocchi carefully. They are done when they float to the surface (about 2-3 minutes). Remove with a slotted spoon.

Nutrition

• Serving Size: 6 pieces (150g)
• Calories: 260
• Sugar: 3g
• Sodium: 320mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 90mg